By Matthew Kadey, MSC., RD

Prosciutto Cups with Pear Fig Chutney

SERVES 6

The saltiness of prosciutto, the sweetness of chutney and the peppery bite of arugula combine for a real treat. Get them while you can, as these inspired appetizers will disappear fast. It’s best to assemble this dish just before serving. If your deli counter has a selection of prosciutto, request one of the less salty options. A slightly thicker slice will make forming the cups easier.

3 ripe pears, peeled, cored and diced
1 cup dried Mission figs, stems discarded, chopped
1 shallot, finely chopped
1 tablespoon honey|
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon lemon zest
12 slices prosciutto
½ cup arugula

1. To make Pear Fig Chutney, combine pears, figs, shallot, honey, cinnamon, cloves and lemon zest in a medium saucepan. Heat over medium heat until pears begin to sizzle. Then reduce heat to medium-low and simmer covered, stirring occasionally, for 15 minutes.

2. Preheat oven to 375°F.

3. Cut each slice of prosciutto into about four rectangles (not lengthwise). Press about four pieces, slightly overlapping, into 12 mini-size muffin cups to form cups. Place in preheated oven and bake 10 minutes or until crispy. (Be careful not to burn the prosciutto.) Place prosciutto cups on a paper towel and let cool.

4. To serve, place 3 or 4 arugula leaves in the bottom of each cup. Top with a spoonful of Pear Fig Chutney.

Each serving contains 202 calories, 3g total fat, 1g saturated fat, 0g trans fat, 22mg cholesterol, 755mg sodium, 38g carbohydrate, 6g fiber, 9g protein.

TIP Spread extra Pear Fig Chutney on gluten-free crackers or toast or stir it into gluten-free oatmeal and yogurt. It will keep in the fridge for a week or more.